Twisted Toad in the Hole.
This is a proper winter dish, the sort of comfort food you need when it's freezing cold outside and you need to warm up. Growing up, this dish was a regular in our house and
it still is now. It's a twisted toad in the hole because the batter contains bacon and fried onions which is not obvious until you serve it.
Start by making the batter. I use the same quantities and ingredients as my French Yorkie Scramble
. Fry the sausages for a few minutes until they are coloured and arrange on a lipped baking dish. Sausages in France are normally huge Toulouse sausages or long thin ones. For this, I used the Toulouse ones but in the UK I use 8 standard ones. Put the dish in a preheated oven at 230 C with added vegetable oil.
Fry the onions and bacon together and divide around the sausages. Return to the oven.
Give the batter a stir, open the oven and quickly pour the batter into the tin and promptly shut the door. After about 25 minutes the twisted toad in the hole should be ready.
The Yorkshire pudding should be well risen and crispy around the edge and soft and squidgy in the middle.
Delicious served with a rich gravy, mashed potato and vegetables!
Twisted Toad in the Hole
Sausages baked in a Yorkshire pudding batter with bacon and onions.
- 4 eggs
- 140g plain flour
- 200 ml milk
- 8 quality sausages
- 2 medium onions, sliced
- 200g smoked bacon lardons or sliced rashers
- 4 tbsp oil
- Put all of the batter ingredients in a blender and blend until smooth.
- Briefly fry or grill the sausages until coloured and place on a lipped baking sheet with the oil.
- Put the sausages in an oven preheated to 230 C.
- Fry the bacon and onions together until coloured and divide around the sausages.
- When the oil is smoking hot quickly pour in the batter while the tin remains in the oven.
- Bake for 25 minutes until golden and crispy around the edge,
- Do not open the oven door until it is cooked!
Chez Le Rêve Français http://chezlerevefrancais.com/